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Butter Rolls

Source of Recipe


From "My Southern Food" by Devon O'Day



List of Ingredients



• 2 (0.25-ounce) packages active dry yeast
  
• 1/2 cup plus 2 teaspoons sugar, divided
  
• 1/4 cup lukewarm water
  
• 3/4 cup lukewarm milk
  
• 4 Tbsp butter, softened
  
• 1 tsp salt
  
• 3 large eggs, well beaten
  
• 4-1/2 cups all-purpose flour, divided
  
• 1 Tbsp vegetable oil
  
• 4 Tbsp butter, melted
  






Instructions



1. In a small bowl dissolve the yeast and 2 teaspoons sugar in the lukewarm water. Set aside for 3 minutes.
   
   
2. In the bowl of an electric mixer, combine the lukewarm milk, butter, 1/2 cup sugar, and salt. Add the yeast mixture, eggs, and 1-1/2 cups of the flour. Beat until bubbles form, about 3 minutes. Cover and let rise in a warm place for 30 minutes.
   
   
3. Punch down the dough. Using an electric mixer with a dough hook attachment, or by hand on a floured surface, add the remaining 3 cups flour and mix to make a smooth dough. Continue mixing until the dough leaves the sides of the bowl. Brush the top with the oil. Cover and let rise until doubled in bulk. Punch down. At this point, the dough may be covered and placed in the refrigerator overnight or until you're ready to make the rolls.
   
   
4. Place on a floured surface and knead for 2 to 3 minutes. Roll out the dough to a 1/2-inch thickness and cut into the desired shape with a 2-inch biscuit cutter. Place on a greased baking sheet or in muffin tins. Brush with the melted butter. Let rise in a warm place until doubled in size. This takes about 2 hours.
   
   
5. Preheat the oven to 400°F. Bake for 10 to 12 minutes, or until golden brown.
   
   Makes 3 dozen rolls.